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Name: Christmas Fruitcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; garnish; 2 c Mixed diced glaceed fruits; ; additional for garnish; 1/2 c Chopped glaceed angelica;; ; shops)plus; 3/4 c Plus 1 tablespoon dark rum; 1/2 c Chopped walnuts or pecans; 1/4 ts Ground ginger; ; specialty foods; 1/2 ts Double-acting baking powder; 1 c Raisins; 1/2 c Apricot jam; ; fine in anelectric; 2 c Golden raisins; 1/2 ts Salt; 5 lg Eggs; 1 c Blanched almonds; toasted; 1/4 ts Freshly grated nutmeg; 1 c Brown Sugar firmly packed; 1 1/2 c Dried currants; 1 1/2 c All-purpose flour; 2 Sticks unsalted butter;; ; spiced grinder; 1/2 c Halved glaceed red cherries; ; cooled, and ground; ; additional for

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INGREDIENTS

; garnish
2 c Mixed diced glaceed fruits
; additional for garnish
1/2 c Chopped glaceed angelica;
; shops)plus
3/4 c Plus 1 tablespoon dark rum
1/2 c Chopped walnuts or pecans
1/4 ts Ground ginger
; specialty foods
1/2 ts Double-acting baking powder
1 c Raisins
1/2 c Apricot jam
; fine in anelectric
2 c Golden raisins
1/2 ts Salt
5 lg Eggs
1 c Blanched almonds; toasted
1/4 ts Freshly grated nutmeg
1 c Brown Sugar ; firmly packed
1 1/2 c Dried currants
1 1/2 c All-purpose flour
2 Sticks unsalted butter;
; spiced grinder
1/2 c Halved glaceed red cherries
; cooled, and ground
; additional for

INSTRUCTIONS

In a large bowl combine well the glaceed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight. Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan. Put 2 loaf pans, each filled with hot water, in a preheated 300F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids. Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months. Gourmet December 1991

NOTES

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Christmas Fruitcake

; garnish
2 c Mixed diced glaceed fruits
 ; additional for garnish
1/2 c Chopped glaceed angelica;
 ; shops)plus
3/4 c Plus 1 tablespoon dark rum
1/2 c Chopped walnuts or pecans
1/4 ts Ground ginger
 ; specialty foods
1/2 ts Double-acting baking powder
1 c Raisins
1/2 c Apricot jam
 ; fine in anelectric
2 c Golden raisins
1/2 ts Salt
5 lg Eggs
1 c Blanched almonds; toasted
1/4 ts Freshly grated nutmeg
1 c Brown Sugar firmly packed
1 1/2 c Dried currants
1 1/2 c All-purpose flour
2 Sticks unsalted butter;
 ; spiced grinder
1/2 c Halved glaceed red cherries
 ; cooled, and ground
 ; additional for

In a large bowl combine well the glaceed fruits, the raisins, the  currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4  cup of the rum and let the fruits macerate, covered, overnight.    Line the bottom of a well-buttered 9 1/2-inch springform pan with a  round of wax paper and butter the paper. Into a small bowl sift  together the flour, the baking powder, the salt, the nutmeg, and the  ginger. In the bowl of an electric mixer cream together the butter  and the brown sugar until the mixture is light and fluffy and beat in  4 of the eggs, 1 at a time, beating well after each addition. Drain  the fruit mixture in a sieve set over the batter and beat the juices  into the batter. Pat the fruits dry between several thicknesses of  paper towels and in a bowl toss them with 1/3 cup of the flour  mixture. Stir in the remaining flour mixture into the batter, one  fourth at a time, stir in the fruit mixture, the ground almonds, and  the walnuts, stirring until the mixture is just combined, and turn  the batter out into the prepared pan.    Put 2 loaf pans, each filled with hot water, in a preheated 300F.  oven and put the springform pan between them. Bake the cake for 1  hour, brush the top with the remaining egg, beaten lightly, and bake  the cake for 1 hour more. While the cake is baking, in a saucepan  melt the apricot jam with the remaining 1 tablespoon rum over  moderate heat, bring the mixture to a boil, and strain it through a  fine sieve into a bowl, pressing hard on the solids.    Let the cake cool in the pan on a rack for 30 minutes, remove the  side of the pan, and invert the cake onto the rack. Remove the pan  bottom and the wax paper very carefully, invert the cake onto another  rack, and let it cool completely. Arrange the additional cherries and  angelica decoratively on the cake, brush the top of the cake with  some of the apricot glaze, reserving the remaining glaze for another  use, and store the cake, wrapped in plastic wrap and foil. The cake  keeps, covered, for 6 months.    Gourmet December 1991

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Nutrition

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Serving Size: 1 Serving (2894g)
Recipe Makes: 1 servings

Calories: 7267
Calories from Fat: 1502 (21%)

Amt Per Serving		% DV

	Total Fat 166.9g	223 %
	Saturated Fat 42g	210 %
	Monounsaturated Fat 57.5g
	Polyunsanturated Fat 40.7g
Cholesterol 5287.5mg		1627 %
Sodium 4574.5mg		158 %
Potassium 9510.5mg		250 %
Total Carbohydrate 1313.6g		386 %
	Dietary Fiber 49.1g	196 %
	Sugars, other 1264.5g
Protein 221.3g		316 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7267

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